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Roasted ’til crispy with a signature accordion appearance, Hasselback Potatoes are a favorite in our house. They’re deceptively easy to make using a couple of simple tips, and they add a little flair to your side dish game.
What are Hasselback Potatoes?
This distinctive-looking method of preparing potatoes originated in Stockholm, Sweden in the 1950s at the Hasselbacken Restaurant. While they look fussy, they’re really quite simple to prepare if you use one easy to remember trick.
Lay a chopstick along either side of the potato. This allows you to slice through the potato at intervals without slicing all the way to the bottom. Doing this keeps the slices connected at the base which makes the potato fan out as it bakes.
This in turn allows the outer edges to crisp up while the inside remains creamy and tender. I think we can all agree that this is the ideal state for a potato to achieve. Potatoes forever!
It took me less than 3 minutes to prep these, thanks to the chopstick tip that I stumbled onto years ago while browsing Chris’ mouthwatering blog, Nibble Me This.
Hasselback Potato Recipe
These potatoes have infinite seasoning possibilities. Most of the time, though, my goal is a very simple potato with just salt and pepper and it yields one of the best roasted potatoes I have ever eaten.
To make this recipe, you’ll need the following ingredients:
- Russet potatoes
- olive oil
- salt
- pepper
KITCHEN TIP: These potatoes reheat very well. I often make them in the morning (if I’m already working in the kitchen) and just stash them in the fridge until dinner time. I pop them in the hot oven to reheat for about 10 minutes, while I’m making the rest of our dinner.
Hasselback Potatoes
Preheat the oven to 400°F. Wash and dry the potatoes. Slice the potatoes very thinly, almost all the way through in 1/8″ intervals.
Set the sliced potatoes on a sheet pan. Drizzle each potato with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.
Because I love a great sauce addition to a meal, I often drizzle a hasselback potato with ranch dressing or tangy barbecue sauce – these potatoes are great however you choose to serve them!
Serve your hasselback potatoes with Garlic Butter Steak Bites, Pan Fried Chicken, or Balsamic Dijon Pork Chops for a pretty awesome meal.
Toss together this Brussels Sprouts Salad (it’s sooo good!) or serve your meal with a side of Maple Glazed Carrots and you’ll have a dinner everyone loves.
Looking for more potato side dishes? In addition to all the great flavors here, the beauty of German Potato Salad is in its versatility. For family dinners, I serve it warm, straight off the stove. For gatherings with friends, I let it cool to room temperature. However you serve and eat it, this potato salad recipe is a keeper.
Hasselback Potatoes
Ingredients
- 4 medium to large Russet potatoes (Yukon or red potatoes may be substituted)
- 2 tablespoons olive oil adjust as desired
- 1 teaspoon kosher salt adjust as desired
- ¼ teaspoon freshly ground black pepper adjust as desired
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes. Slice the potatoes very thinly, almost all the way through in 1/8" intervals. Placing a chopstick on either side of the potatoes when slicing them will prevent you from slicing all the way through.
- Set the sliced potatoes on a sheet pan. Drizzle each potato with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
- Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/7/11 – recipe notes and photos updated 11/18/24}
I love these potatoes too…they're delish! They make an impressive looking side dish out of plain ol potatoes.
How fancy those potatoes look. Hubs will be home tomorrow night after a little vacation. I am going to make these and surprise him with my culinary expertese.
Love Hasselback potatoes, although I seem to only make them in the winter…which is good since it's almost that time of year again 🙂
(Love the picture with the ranch dressing drizzled on top!)
So simple, but it's the presentation that makes them!
I LOVE the chopsticks tip! We made these again last night (yep, 4 times in the last week!) and tried the chopsticks method… WAY better than spoon or not! Thanks for sharing that hon!
Glad you liked the potatoes! :o) They are good aren't they??
(Oh, and also… definitely gonna try your 'bake ahead and reheat' tip! Would have come in handy last night as we were all waiting impatiently for the potatoes to be done!!)
I think they make a great presentation and they are really tasty too.
they look too cute to eat! and thanks for the reheating tip!
These look fantastic!
THese looks delish…especially with the ranch dressing!!
Great idea! The ranch dressing drizzled over them is so pretty.
We love potatoes in our house. And I have to say these love wonderful. I will have try this recipe.
I've never had them this way. Will definitely give them a try, and you're right, endless seasoning possibilities!
Thanks, Mary!
Great tip! Those look so yummy.
These look fantastic!
Mary, I just learned about this Hasselback potatoes not a long ago from this German blogger. I am a potato lover and I was planning to make it. Your version is even a lot easier too! It's so pretty and I am afraid I can eat more than one… heehee. I seriously love potatoes… oh boy it's hard to keep it away from me!
Hasselback potatoes are my favorite! I put really thin slices of garlic in between slices… it gives some awesome flavor. Thanks for reminding me of a favorite!
We used to serve these at the hotel I worked at during college so your post brings back lots of memories. This was the potato the served for weddings and banquets and they were always a huge hit. I have never made them, though. I have russets and nothing planned for dinner 2nite so I might have to try these. I like the idea with the chopsticks.
Thanks for the link. I do like these potatoes, they are unique and have a crispier texture.
Planning on making these for Christmas day..thanks for the tips on reheating..I plan to make them first thing in the morning then reheat later….
I used my crinkle cutter from Pampered Chef for these! They turned out really pretty. Thanks for the recipe.